home Hours, J. Otto Lottes Health Sciences Library Health Sciences Library Thanksgiving Break Hours

Health Sciences Library Thanksgiving Break Hours

Our hours will be different during the Thanksgiving holiday break:

Fri, 11/16 : 7:00am-6:00pm
Sat, 11/17: 10:00am-7:00pm
Sun, 11/18: 2:00pm-11:00pm
Mon, 11/19: 7:00am-11:00pm
Tues, 11/20: 7:00am-11:00pm
Wed, 11/21: 8:00am-5:00pm
Thurs, 11/22: Closed
Fri, 11/23: Closed
Sat, 11/24: 10:00am-7:00pm
Sun, 11/25: 12:00pm – 12:00am

University Libraries Hours

Enjoy your well deserved week off!


Taira Meadowcroft

Taira Meadowcroft is a Health Sciences Librarian at the University of Missouri. She focuses on quality improvement, reference, and marketing for the University of Missouri Libraries.

home Hours, J. Otto Lottes Health Sciences Library Health Sciences Library Thanksgiving Hours

Health Sciences Library Thanksgiving Hours

Have a happy holiday!

  • November 20, Monday: 7:00AM-11:00PM
  • November 21,Tuesday: 7:00 am – 11:00 pm
  • November 22, Wednesday: 8:00 am – 5:00 pm
  • November 23, Thursday: Closed HAPPY THANKSGIVING
  • November 24, Friday: Closed
  • November 25, Saturday: 10:00 am – 7:00 pm
  • November 26, Sunday: 12:00 pm – 1:00 am

Make sure to check the hours page for all University Libraries Thanksgiving break hours.


Rachel Alexander

Rachel Alexander is a graduate library assistant at the J. Otto Lottes Health Sciences Library!

home Resources and Services, Special Collections, Archives, and Rare Books Mary Randolph’s Recipe for Roast Turkey, 1828

Mary Randolph’s Recipe for Roast Turkey, 1828

Move over, Paula Deen!  Generations before the Food Network, the leading lady of Southern cookery was Mary Randolph.  Her book,  The Virginia Housewife, is considered the first American regional cookbook. The Virginia Housewife was very influential, with multiple editions printed during the first half of the nineteenth century.

Randolph aimed to streamline processes in the kitchen, noting “method is the soul of management.”  For all you busy Thanksgiving cooks out there, here’s her methodical approach to roast turkey:

Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of a pound of beef suet shred fine, a little sausage meat or veal scraped and pounded very fine, nutmeg, pepper, and salt to your taste; mix it lightly with three eggs, stuff the craw with it, spit it, and lay it down a good distance from the fire, which should be clear and brisk; dust and baste it several times with cold lard; it makes the froth stronger than basting it with the hot out of the dripping pan, and makes the turkey rise better; when it is enough, froth it up as before, dish it, and pour on the same gravy as for the boiled turkey, or bread sauce; garnish with lemon and pickles, and serve it up; if it be of a middle size, it will require one hour and a quarter to roast.

View the full text at the Hathi Trust or Find the original in Special Collections

Have a happy Thanksgiving!


Kelli Hansen

Kelli Hansen is a librarian in the Special Collections and Rare Books department. She teaches information sessions in Special Collections, does reference work, and maintains the department's digital presences. Contact Kelli